All praises due to Maki over at Just Bento. I have made this refreshing bowl of noodles many times and it works as well for guests as for family. Consider offering a small amount in a large bowl for an appetizer or a large amount in a large bowl as a main course. The dressing is primo!
I started with 2 bundles of somen noodles; notice my new basket I bought at Kioko in Paris. This is enough for 4 main courses or about 6 appetizers.
I boiled the noodles for 3 minutes, drained them and then washed them for a really long time in cold water to remove all the starch. When you have washed them enough, they don’t stick together and have a squeaky-like feel. See here for washing technique http://www.justhungry.com/basics-cold-soba-noodles-dipping-sauce
I then cut up a variety of toppings.
I made a tamagoyaki (see video) and sliced it thin.
Hiyashi Chuka with Somen Noodles - Inspired by Maki from Just Bento
2 bundles of somen noodles, cooked, rinsed and chilled
2 tbsp rice vinegar
2 tbsp soy sauce
2 tsp sugar
2 tbsp water
1/4 tsp dashi granules
2 tsp sesame oil
1 tbsp wild sesame seed ground into a paste
Heat over medium heat to dissolve sugar and blend. Allow to cool.
1 cucumber, thinly sliced
1 small tomato, seeded and cut into strips
1 cup tiny cooked shrimp
1 cup smoked chicken strips
For tamagoyaki omelet
1 tablespoons mirin
1/2 teaspoons sugar
1/4 teaspoons kosher salt
1/4 teaspoons dashi powder
Mix together, cook (see above) and cut thin
Divide the noodles into bowls, add toppings and pass the dressing.